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9.17.2010

Fall Apple Crisp - Recipe

I can't believe the apples are ripe! Fall is really here. And with fall come shorter days, comfy sweaters, mulled cider, and pumpkins. My favorite holiday is just a couple months away! What foodie doesn't love Thanksgiving? But we aren't quite there yet. We are still back at apples.

I love apple crisp. It is simple, tasty and will make your whole house smell like apples and cinnamon; the perfect dessert for autumn. It is also a great way to use less than perfect apples. Just cut out the bad spots, no one will ever know.

One of the biggest down falls to many crisps is that they aren't crispy. They are soggy. This recipe earns the name crisp. The method for cutting the flour into the butter and sugar keeps the topping from getting heavy and bogged down and the nuts add some texture and crunch.

Get in the spirit, go pick some apples and make your own fall apple crisp.

Step 1: Make the topping by combining the flour, sugars, spices and salt in a food processor, pulse a couple times until combined. Cut the chilled butter into 1/2 inch pieces. Add the butter to the food processor mixture and pulse until it combines to a lumpy sand texture. Four to five 1-second pulses should do it. Do not over do it or the mixture will get sticky and the crisp topping, well it won't be crisp.

Step 2: Pour the mixture in the food processor into a medium sized bowl and add the nuts and rolled oats. Use a spoon to mix it all together. (Don't use your hands, their heat will melt the butter and we want the butter to be firm.) Then put the topping into the refrigerator to keep the butter solid while you work on the filling.

Step 3: Preheat the oven to 375F. Make the filling. Core the apples and then chop them into 1-inch segments. I leave the skin on, but you can peal the apples if you like. You should have about 6 cups of apple chunks. Toss the apples with the lemon juice to keep them from browning.

Step 4: To assemble the crisp, butter a 9x9 or 9 inch round baking dish. Pour the apple chunks into the baking dish. Drizzle the honey on top. Then use a rubber spatula to scrape the topping over the top. Use the spatula to evenly distribute the topping. Bake the crisp uncovered for 40 minutes. Then turn the oven up to 400 and bake for an additional 5 minutes or until the topping is lightly browned and the filling is bubbly.

Let sit for five minutes at least before serving. Serve warm with a scoop of cinnamon ice cream or a dollop of fresh whipped cream and a cup of coffee. Yields 4-6 servings.

You beat me to my apple crisp recipe, which is similar to yours. My youngest son doesn't like cake or chocolate, weird I know. He requests apple crisp for every b-day, instead of cake. His b-day is in a few weeks, and them I'll make my version. I never thought to try honey in it.

Boy does that look and sound amazing. I want a piece. Mmm...I normally make a couple of Crisps during the Fall, after the local apple festival. I go and I pick a billion (seems like it) apples of different varieties (my favorites being Gala, Fuji, Moutsu?? and Honey Crisp). I love having different varieties in a bowl on the table. So many to choose from.

Great looking recipe...and I'll bet it would be great with just about any fruit. I've got peaches, nectarines and pears that have to get used somehow...this crisp Crisp sounds like just the ticket! Thanks.